Under the supervision of the Food Production Manager and/or supervisor, is accountable for the preparation of high quality foods for all patients and customers in a timely manner, and is expected to help out with ordering and other duties as assigned.
This position does not provide direct patient care.
Nature and Scope:
This position is responsible for preparing and maintaining high standards of quality hot food, following established recipes, main dish production and portion control.
Major challenges to this position include: meeting time limits in spite of staff shortages, equipment failure or other unpredictables to meet demands of the breakfast, lunch and dinner rush; to avoid food waste; follow established recipes for patient service; know and understand recipes and guidelines of the bone marrow unit.
The incumbent must be flexible and qualified enough to handle banquets, setting up buffets, cafeteria steam table, pasta/potato bar, and receiving of goods, sometimes concurrently.
The incumbent is expected to help with the ordering and placement of goods.
Decisions that are referred to the Food Production Manager/supervisor are personnel problems, executing judgments for quantities, changes in any established recipe, questionable food being served and anything regarding unusual circumstances or those that do not follow established guidelines.
Knowledge, Skills and Abilities
1. Adopts a philosophy consistent with the Standards of Conduct.
2. Ability to read and follow established recipes.
3. Ability to work in a fast paced environment.
4. Ability to interact cooperatively with persons of differing social/economic backgrounds.
5. Ability to deal effectively with patients and public.
6. Knowledge of culinary arts and preparing large quantities of food.
The foregoing description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills and efforts or work conditions associated with the job. It is intended to be an accurate reflection of the general nature and level of the job.
Minimum Qualifications: Requirements - Required and/or Preferred
Must have working-level knowledge of the English language, including reading, writing and speaking English.
Minimum of two years cooking experience.
American Culinary Federation certification or eligibility preferred.
Computer / Typing:
Must possess the computers skills necessary to complete online learning requirements for job-specific competencies, access online forms and policies, complete online benefits enrollment, etc.